Wild Rice and Vegetable Paella For 30
1/2 cup canola oil
Preheat the oven to 375 F.
5 or 6 medium yellow onions, diced
5 or 6 medium zucchini, diced
3 medium eggplant, diced
8-10 cloves garlic, minced
6 1/2 quarts water or vegetable stock (approximately)
9 cups long or medium-grain brown rice
3 cups wild rice
12 large carrots
1/4 cup oregano
3 tablespoons dried thyme leaves
4 1/2 teaspoons salt
4 1/2 teaspoons pepper
1 tablespoon ground turmeric
6 cups green peas, fresh or frozen and thawed
In an extremely large saucepan, heat the oil over medium heat. Add the onions, zucchini, eggplant, and garlic, and cook stirring frequently, until vegetables are tender, about 10-15 minutes.
Stir in the water or stock, both rices, carrots, oregano, thyme, salt, pepper, and turmeric, and bring to a simmer. Transfer the mixture to 2 or 3 large casseroles or deep baking pans. Cover and bake for 40 minutes.
Remove the paella from the oven, fluff the rice with a fork, and stir in the peas. Return to the oven and bake for 5 minutes more.
Remove the paella from the oven, fluff again, and let stand, covered for about 15 minutes. If serving for a buffet, transfer the paella to a steam table. Keep warm and ready to serve.
Faye Levy's cookbook, International Jewish Cookbook
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